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Authentic Jamaican Curry Chicken for Weeknight Meals

Close-up of a white bowl filled with rich, yellow Jamaican curry chicken pieces, large chunks of carrots, and potatoes.
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Make this authentic Jamaican Curry Chicken at home. This recipe uses traditional spices and coconut milk to deliver rich, island flavor in a straightforward way, perfect for busy cooks.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 3 tablespoons Jamaican curry powder
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon dried thyme
  • 1 Scotch bonnet pepper, pierced (optional, for heat)
  • 1 cup chicken broth
  • 1 (13.5 oz) can full-fat coconut milk
  • 2 medium potatoes, peeled and quartered
  • 2 medium carrots, peeled and thickly sliced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Season the cut chicken pieces with salt, pepper, and one tablespoon of the curry powder. Mix well to coat.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chicken and brown it on all sides, about 5-7 minutes. Remove the chicken and set it aside.
  3. Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 4 minutes.
  4. Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
  5. Add the remaining two tablespoons of curry powder, turmeric, and allspice to the pot. Stir constantly and cook for 1-2 minutes. This step toasts the spices and builds deep flavor.
  6. Return the browned chicken to the pot. Stir to coat the chicken with the spice mixture.
  7. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the thyme and the whole Scotch bonnet pepper (if using). Bring to a simmer.
  8. Add the potatoes and carrots. Cover the pot, reduce the heat to low, and let it simmer for 15 minutes.
  9. Stir in the coconut milk. Continue to simmer, uncovered, for another 15-20 minutes, or until the chicken is tender and the sauce has thickened slightly. Remove the Scotch bonnet pepper before serving.
  10. Taste and adjust salt and pepper if needed. Garnish with fresh cilantro before serving over white rice or rice and peas.

Notes

  • For the best flavor, brown the curry powder directly in the oil with the aromatics before adding the chicken back in. This deepens the color and taste of the final dish.
  • If you prefer a thicker stew, remove the lid for the last 10 minutes of cooking.
  • Serve this flavorful chicken stew with fluffy white rice or traditional rice and peas for a complete Caribbean dinner.

Nutrition

Find it online: https://bringdish.com/jamaican-curry-chicken-recipe-easy-authentic/